{"title":"植物性香肠的制备工艺及质量评价","authors":"Naila M. Labiba, G. Nianikova","doi":"10.36807/1998-9849-2023-64-90-83-87","DOIUrl":null,"url":null,"abstract":"Formulation for vegetable-based sausage products from pea protein isolate, oatmeal and sunflower seeds was developed as an alternative to meat sausage. Experimental samples of vegetarian sausage were prepared, and their physicochemical, microbiological and organoleptic indicators were defined.","PeriodicalId":9467,"journal":{"name":"Bulletin of the Saint Petersburg State Institute of Technology (Technical University)","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"PREPARATION TECHNOLOGY OF PLANT-BASED SAUSAGES AND THEIR QUALITY ASSESSMENT\",\"authors\":\"Naila M. Labiba, G. Nianikova\",\"doi\":\"10.36807/1998-9849-2023-64-90-83-87\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Formulation for vegetable-based sausage products from pea protein isolate, oatmeal and sunflower seeds was developed as an alternative to meat sausage. Experimental samples of vegetarian sausage were prepared, and their physicochemical, microbiological and organoleptic indicators were defined.\",\"PeriodicalId\":9467,\"journal\":{\"name\":\"Bulletin of the Saint Petersburg State Institute of Technology (Technical University)\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Bulletin of the Saint Petersburg State Institute of Technology (Technical University)\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.36807/1998-9849-2023-64-90-83-87\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Bulletin of the Saint Petersburg State Institute of Technology (Technical University)","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.36807/1998-9849-2023-64-90-83-87","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
PREPARATION TECHNOLOGY OF PLANT-BASED SAUSAGES AND THEIR QUALITY ASSESSMENT
Formulation for vegetable-based sausage products from pea protein isolate, oatmeal and sunflower seeds was developed as an alternative to meat sausage. Experimental samples of vegetarian sausage were prepared, and their physicochemical, microbiological and organoleptic indicators were defined.
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